Unicorn (Unicorn@Indenial.com)
Mon, 26 Apr 1999 09:00:01 -0400
Faithful reader Jayne Nagy says "This may not be your typical food
funny, but it IS food related and definitely funny! I hope you enjoy
it as much as I did." Thanks Jayne.
They had had a great time in the back yard at the barbecue. They had
12 guests and there had been plenty of food. As the coals burned
down, the host passed out long handled forks and marshmallows. At
that time 3 large fire trucks went screaming by and stopped 2 houses
down. Everyone left the back yard and went running down the street to
see what was happening. The house was burning. Big flames were
shooting out of the frame of the house and the owners could do nothing
but stand there helplessly and watch it burn. As the family turned
and noticed the neighbors with their guests, their eyes widened with
looks of horror and total disgust. It was then the neighbors and
guests realized they were still holding the long handled forks on
which were speared fresh, untoasted marshmallows.
Canned hearts of palm are available in almost every supermarket in the
USA. A few years ago, when the supermarkets in the little town I live
in in rural Georgia didn't carry things like fresh pasta, French
bread, or any cheese other than Cheddar, I could still get canned
hearts of palm imported from Brazil. Fortunately things have improved
here in recent years, and now I can even get a few cheeses that aren't
orange.
Crema de Palmito (Cream of Hearts of Palm Soup)
1 16 oz (453 g) can of hearts of palm, drained
5 cups (1.25 L) chicken or vegetable stock
3 Tbs (45 ml) cornstarch (cornflour) mixed with a little cold water
3/4 cup (200 ml) yogurt
Salt and freshly ground pepper to taste
Fresh parsley and lemon wedges to garnish
Cut the hearts of palm into 3/4 inch (2 cm) thick rounds. Mix the
stock and cornstarch slurry and bring to a boil over moderate heat,
stirring frequently. Add the hearts of palm and cook for 2 to 3
minutes, until the hearts of palm are warmed through. Remove from the
heat and gradually add the yogurt while stirring constantly. Season
to taste. Serve hot garnished with a sprinkling of parsley and a
lemon wedge. Serves 4 to 6.
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